Marbled Sweet Potato Cheesecake Recipe

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Marbled Sweet Potato Cheesecake

Leanne D.

By
@kitchenkaterer

This is one of my favorite cheesecakes. The original recipe was on Food Network but I've made a few changes. It is really delicious.
It looks like a lot of steps but it's easy to make.You might want to mix the sweet potato filling without the egg,taste for seasonings,then add the egg and bake.The first time I made it I thought it had too spice,I added less cinnamon and nutmeg the next time I made it and my family liked it better.


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Rating:

Comments:

Serves:

6-8

Method:

Bake

Ingredients

CRUST

1 1/2 cups crushed honey graham crackers
1/2 c sugar
6 t unsalted butter,melted

CREAM CHEESE FILLING

1 1/2 pounds cream cheese, softened
3 large eggs
3/4 c sugar
2 tablespoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

SWEET POTATO FILLING

2 large sweet potatoes,baked or boiled until soft, or use 1 8-ounce can sweet potato
1 large egg, beaten
1/2 c dark brown sugar,firmly packed
1/4 c sugar
2 tablespoons unsalted butter, softened
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
pinch salt
1/2 c milk

Directions Step-By-Step

1
Crust:
Heat the oven to 350 degrees. Mix the cracker crumbs, sugar,butter on low to medium speed in a mixer bowl. Using your hands, pack the crust firmly over the bottom of a 9-inch spring form pan. Bake until the crust starts to bubble up, for 12 to 15 minutes. Remove from the oven and set aside to cool.
2
Turn the oven down to 325 degrees.
Beat the cream cheese in a mixer bowl until smooth. Gradually beat in the eggs and sugar and continue to mix for 2 to 3 minutes.
Turn oven down to 325 degrees.
Beat the cream cheese in a mixer bowl until smooth. Gradually beat in the eggs and sugar and continue to mix for 2 to 3 minutes.
Turn the mixer off and scrape the bowl. Add the vanilla, cinnamon and nutmeg, and beat for 1 to 2 minutes more.
3
Peel the sweet potatoes if necessary. Place them in a mixer bowl. Add the eggs, both sugars, the butter, cinnamon, nutmeg and salt. Using the paddle on medium-low speed, beat for 2 to 3 minutes. Turn the mixer off and scrape the bowl.
On medium-low speed, gradually add the milk; continue to beat until the mixture is smooth.
4
To assemble the cheesecake:
Pour the cream cheese mixture in layers into the crust while adding spoonfuls of the Sweet Potato Pie Filling. Take a wooden skewer and crisscross the cake to create a marbled effect. Place the cheesecake in the oven. On the wire rack under the cheesecake, place a pan filled three-quarters full of water so the cheesecake crust does not double-bake. Bake until a toothpick inserted in the center comes out clean, for 30 to 45 minutes.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American